SCREENING OF ANTIBACTERIAL ACTIVITY OF FIVE DIFFERENT SPICES (AJWAIN, CORIANDER, CUMIN, FENNEL, AND FENUGREEK) AGAINST PATHOGENIC BACTERIAL STRAINS

Authors

  • Salma S Department of Nutrition and Dietetics, PSG College of Arts and Science, Affiliated to Bharathiar University, Coimbatore, Tamil Nadu, India http://orcid.org/0000-0001-9464-2642
  • Lalitha Ramakrishnan Department of Nutrition and Dietetics, PSG College of Arts and Science, Affiliated to Bharathiar University, Coimbatore, Tamil Nadu, India
  • Vinothini J

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i2.22652

Keywords:

Antibacterial activity, Ajwain, Cumin, Fennel, Fenugreek, Coriander, Bacterial strains

Abstract

 Objective: This study was focussed on an evaluation of antibacterial activities of aqueous and alcoholic extracts of commonly consumed spices, namely, Ajwain (Trachyspermum ammi), Coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel (Foeniculum vulgare), and Fenugreek (Trigonella foenum-graecum).

Methods: This study includes the antibacterial effects of spices against six bacterial strains, namely, Escherichia coli, Klebsiella pneumonia, Proteus vulgaris, Pseudomonas aeruginosa, Salmonella typhi, and Staphylococcus aureus to compare their antibacterial effects by the paper disc agar diffusion method with three antibiotics such as amikacin, chloramphenicol, and vancomycin.

Results: According to findings, it is determined that inhibitory activity was detected on aqueous and alcoholic extracts of Ajwain, aqueous extract of cumin and on alcoholic mixed spice sample.

Downloads

Download data is not yet available.

Author Biography

Lalitha Ramakrishnan, Department of Nutrition and Dietetics, PSG College of Arts and Science, Affiliated to Bharathiar University, Coimbatore, Tamil Nadu, India

Associate Professor, Head of the Department of Nutrition and Dietetics.

Controller of Examnations at PSG college of Arts and Science

36 Years of Teaching Experience

References

Mulligan ME, Murry KA, Ribner BS, Standiford HC. Methicillin resistance Staphylococcus aureus. Am J Med 1993;94:313-28.

Al-Camo E. Chemotherapeutic Agents and Antibiotic Fundamental of Microbiology. 5th ed. U.S.A.: Adlison Wesley Longman Inc; 1996. p. 693-720.

Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, et al. Food-related illness and death in the united states. Emerg Infect Dis 1999;5:607-25.

Wink M. Biochemistry of plant secondary metabolism. Sheffield, U. K: Sheffield Academic Press; 1999. p. 205-13.

De Felippe Junior J. Plants com efeito no Diabetes mellitus. Diabet Med 2001;18:242-5.

Indu MN, Hatha AA, Abirosh C, Harsha U, Vivekanandan G. Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila. Braz J Microbiol 2006;37:153-8.

Takikawa A, Abe K, Yamamoto M, Ishimaru S, Yasui M, Okubo Y, et al. Antimicrobial activity of nutmeg against Escherichia coli O157. J Biosci Bioeng 2002;94:315-20.

Nagoba BS, Pichare A. Medical Microbiology. St. Louis: Elsevier Publications; 2007. p. 117.

Sofia PK, Prasad R, Vijay VK, Srinivastava AK. Spices: Natural antimicrobials. J Spice India 2005;18:20.

Pelczar MJ, Reid R, Chan EC, Krieg NR. Microbiology. New York: McGraw-Hill Education Pvt. Ltd.; 1986.

Published

01-02-2018

How to Cite

S, S., L. Ramakrishnan, and V. J. “SCREENING OF ANTIBACTERIAL ACTIVITY OF FIVE DIFFERENT SPICES (AJWAIN, CORIANDER, CUMIN, FENNEL, AND FENUGREEK) AGAINST PATHOGENIC BACTERIAL STRAINS”. Asian Journal of Pharmaceutical and Clinical Research, vol. 11, no. 2, Feb. 2018, pp. 252-4, doi:10.22159/ajpcr.2018.v11i2.22652.

Issue

Vol 11 Issue 2 February 2018

Section

Original Article(s)

The publication is licensed under CC By and is open access. Copyright is with author and allowed to retain publishing rights without restrictions.

Crossref
Scopus
Google Scholar
Europe PMC